Fettuccine Alfredo With Smoked Chicken And Peas
Ingredients
4 boneless skinless chicken breasts
1 tsp salt
1 tsp garlic powder
1 tsp oregano
1/2 tsp ground black pepper
1/4 cup butter
3 cloves garlic, minced
1/2 brick of cream cheese
1/3 cup Parmesan cheese
1 cup half and half cream
1 cup frozen peas
5-6 cups of cooked fettuccine pasta
3 tbsp fresh parsley, minced
Preparation
Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
Set the smoker to 250 F using wood bisquettes of choice.
Smoke the chicken until they reach an internal temperature of 165 F. Cut the
Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
In a saucepan melt the butter then add garlic. Sauté for a few minutes.
Stir in the cheeses and cream. The cream cheese will melt and blend into the cream creating a smooth sauce.
Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.
Variety
Pack
This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavours.
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